Cooking Temperatures Flashcards
6 cards from real SNHD practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Cooking Temperatures flashcards as text
What is the minimum internal cooking temperature required for whole muscle beef steaks served to order?
Answer: 145°F (63°C)
Whole muscle beef steaks must reach a minimum internal temperature of 145°F (63°C) with a 3-minute rest time to destroy surface pathogens.
Which food item has the highest minimum required cooking temperature?
Answer: Poultry (chicken, turkey, duck)
Poultry — including chicken, turkey, and duck — must be cooked to 165°F (74°C) for 15 seconds, the highest standard minimum cooking temperature.
When using a thermometer to verify cooking temperatures, where should the probe be inserted?
Answer: Into the thickest part of the food, away from bone or fat
The thermometer probe must be inserted into the thickest part of the food, away from bone or fat pockets, because this area takes the longest to reach safe temperature.
Ground pork must be cooked to what minimum internal temperature?
Answer: 155°F (68°C)
Ground pork, like all ground meats (except poultry), must be cooked to 155°F (68°C) for 15 seconds because grinding distributes surface bacteria throughout the product.
What minimum internal temperature must food reach when being reheated for hot holding in a food service establishment?
Answer: 165°F (74°C)
Previously cooked foods being reheated for hot holding must reach 165°F (74°C) within 2 hours. This accounts for any bacterial growth that may have occurred during cooling and storage.
Fish and other seafood must be cooked to a minimum internal temperature of:
Answer: 145°F (63°C)
Fish and seafood must reach a minimum internal temperature of 145°F (63°C) for 15 seconds to destroy pathogens such as Vibrio, Salmonella, and parasites.